Now, to put this into context, when we make our coppas, loins or hams we usually make them in batches of up to 200 pieces. This means each piece needs to be weighed and labelled and then each curing mix needs to be calculated and weighed out (this is a mix of salt, curing salt and the spices used in the cure). As you can imagine this takes a great deal longer than the salt-box method would take but this does give us the precision required for consistency. We are working on something that will massively reduce the time but it’s top secret for now so watch this space...
See Also
Curing Meat at Home
